Evaluation of Thermal Degradation of Tropane and Opium Alkaloids in Gluten-Free Corn Breadsticks Samples Contaminated with Stramonium Seeds and Baked with Poppy Seeds under Different Conditions
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2022
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MDPI
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In this work, the thermal degradation of tropane and opium alkaloids was studied in
samples of breadsticks prepared with corn flour, contaminated with seeds of Datura stramonium, and
containing seeds of Papaver somniferum L. A total of seven different samples were prepared and eight
alkaloids were studied, three tropane (atropine, scopolamine, and anisodamine) and five opium
(morphine, codeine, thebaine, papaverine, and noscapine) alkaloids. For this purpose, a fast, easy
and efficient method based on solid-liquid extraction (SLE) prior to the analysis by high-performance
liquid chromatography with a diode array detector (HPLC-DAD) was developed and validated.
Thermal degradation studies showed a decrease in the TAs and OAs content under baking (180 C
for 20 min) that was between 7–65% for atropine, depending on the preparation conditions used,
between 35–49% for scopolamine and anisodamine, up to 100% for morphine and codeine and
between 14–58% for thebaine, papaverine, and noscapine. Results also evidenced that degradation of
morphine and codeine was higher when the seeds were added as topping to the breadsticks.
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Vera-Baquero, F.L.; Morante-Zarcero, S.; Sierra, I. Evaluation of Thermal Degradation of Tropane and Opium Alkaloids in Gluten-Free Corn Breadsticks Samples Contaminated with Stramonium Seeds and Baked with Poppy Seeds under Different Conditions. Foods 2022, 11, 2196. https://doi.org/10.3390/ foods11152196
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